Heterogeneity and developmental changes of lipoxygenase in etiolated lentil seedlings

Hilbers, Martin P.; Kerkhoff, Bas; Finazzi‐Agrò, Alessandro; Veldink, Gerrit A.; Vliegenthart, Johannes F.G.

doi:10.1016/0168-9452(95)04240-u

Cited by 13 publications

(8 citation statements)

References 36 publications

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“…LOXs exhibit some substrate preference for one particular polyunsaturated fatty acid. In general, LOXs from seeds present a preference for linoleic acid (Hilbers and others ), whereas α‐linolenic acid was the appropriate substrate for the enzymes from leaves, as has been reported for apples (Kim and Grosch ) and tea leaves (Hatanaka and others ). Salas and others () discovered that LOX activity was maximal at pH acid.…”

Section: Olive Fruit Enzymesmentioning

confidence: 58%

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Clodoveo

Hbaieb

Kotti

et al. 2014

Comp Rev Food Sci Food Safe

131

112

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This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.Practical Application: In the field of virgin olive oil industry, time and energy should be spent on developing innovative processing plants and equipment able to better modulate the physical parameters that influence endogenous olive enzyme activities, such as temperature, time, amounts of processing water and oxygen. This review paper can be a useful resource to design and develop innovative equipment by offering an exhaustive analysis of mechanical effects of industrial devices and biological effects of endogenous enzymes on the sensory and nutritional properties of virgin olive oil.

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Section: Olive Fruit Enzymesmentioning

confidence: 58%

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Clodoveo

Hbaieb

Kotti

et al. 2014

Comp Rev Food Sci Food Safe

131

112

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“…Lentil LOX converts octadecadienoic (linoleic) acid into 9‐ and 13‐HPOD [34]. Treatment of LRP with 10 µ m 9‐ or 13‐HPOD resulted in cell death and DNA fragmentation after 24 h (Table 3), to an extent comparable to that observed upon treatment with 1 m m H 2 O 2 for 10 min (Fig.…”

Section: Resultsmentioning

confidence: 80%

“…The anti‐apoptotic effect of anti‐LOX mAbs, which was not observed with LOX‐unrelated anti‐lamin B mAbs, suggests that LOX activation is indeed involved in the execution of H 2 O 2 ‐induced apoptosis, ruling out LOX‐independent pathways. Consistently, the products of lentil LOX activity, namely 9‐ and 13‐HPOD [34], were able per se to induce LRP death and DNA fragmentation. The effect of LOX products was specific, because a LOX‐unrelated peroxide, t ‐BuOOH, was ineffective, even when used at a 100‐fold higher concentration than HPODs.…”

Section: Discussionmentioning

confidence: 86%

Early activation of lipoxygenase in lentil (Lens culinaris) root protoplasts by oxidative stress induces programmed cell death

Maccarrone

Zadelhoff

Veldink

et al. 2000

European Journal of Biochemistry

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Oxidative stress caused by hydrogen peroxide (H 2 O 2 ) triggers the hypersensitive response of plants to pathogens. Here, short pulses of H 2 O 2 are shown to cause death of lentil (Lens culinaris) root protoplasts. Dead cells showed DNA fragmentation and ladder formation, typical hallmarks of apoptosis (programmed cell death). DNA damage was evident 12 h after the H 2 O 2 pulse and reached a maximum 12 h later. The commitment of cells to apoptosis caused by H 2 O 2 was characterized by an early increase of lipoxygenase activity, of ultraweak luminescence and of membrane lipid peroxidation, which reached 720, 350 and 300% of controls, respectively, at 6 h after H 2 O 2 treatment. Increased lipoxygenase activity was paralleled by an increase of its protein and mRNA level. Lipoxygenase inhibitors nordihydroguaiaretic acid, eicosatetraynoic acid and plamitoyl ascorbate prevented H 2 O 2 -induced DNA fragmentation and ultraweak luminescence, only when added together with H 2 O 2 , but not when added 8 h afterwards. Inhibitory anti-lipoxygenase monoclonal antibodies, introduced into the protoplasts by electroporation, protected cells against H 2 O 2 -induced apoptosis. On the other hand, lentil lipoxygenase products 9-and 13-hydroperoxy-octadecadienoic acids and their reduced alcohol derivatives were able to force the protoplasts into apoptosis. Altogether, these findings suggest that early activation of lipoxygenase is a key element in the execution of apoptosis induced by oxidative stress in plant cells, in a way surprisingly similar to that observed in animal cells.

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“…Linoleic acid was the preferred substrate. CL1 and CL2 were also found in lentil seeds with CL1 having pH optimum of 6.5 and 9 and CL2 of 6.5, yielding products also using linoleic acid as the substrate (Hilbers and others ). The significant increase observed for pH values in micronized pulse flours may have affected the activity of the remaining active LOX enzymes in micronized pulse flours with a decrease in concentrations of the final VOC products.…”

Section: Resultsmentioning

confidence: 98%

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low‐Fat Beef Burgers

Shariati-Ievari

Ryland

Edel

et al. 2016

Journal of Food Science

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Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 °C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low-fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 °C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 °C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 °C. The lowering of VOCs was accomplished more successfully with micronization at 130 °C for chickpea flour while micronization at 150 °C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega-3 and n-6 fatty acids at 150 °C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 °C, and chickpea flour micronized at 150 °C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low-fat beef burgers containing 6% micronized gluten-free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability.

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Heterogeneity and developmental changes of lipoxygenase in etiolated lentil seedlings

Cited by 13 publications

References 36 publications

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Early activation of lipoxygenase in lentil (Lens culinaris) root protoplasts by oxidative stress induces programmed cell death

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low‐Fat Beef Burgers

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